Table 3.

Effects of experimental diets on the carcass traits and relative weights of lymphoid organs (% body weight) of broilers at 35 d age¹

Parameters	Dietary treatments2							SEM	p-value
	CON	T1	T2	T3	T4	T5	T6
Dressing	76.10	77.56	76.34	77.00	77.13	77.97	77.91	0.78	0.17
Liver	1.83bc	1.82b	1.85abc	1.85abc	1.93ab	1.95a	1.95a	0.05	0.03
Gizzard	2.12	2.12	2.09	2.04	2.11	2.15	2.13	0.05	0.45
Proventriculus	0.30c	0.38abc	0.43ab	0.37bc	0.48a	0.34bc	0.42ab	0.04	0.01
Heart	0.51	0.56	0.60	0.58	0.62	0.64	0.59	0.04	0.06
Spleen	0.10	0.11	0.11	0.11	0.12	0.13	0.12	0.01	0.38
Thymus	0.30	0.37	0.41	0.32	0.40	0.38	0.39	0.05	0.22
Bursa of Fabricius	0.06	0.09	0.06	0.07	0.07	0.08	0.07	0.01	0.27

¹Values represent the means of 6 birds per treatment group (2 birds/pen).

²CON = control, T1 = 0.5% black pepper, T2 = 0.5% turmeric, T3 = 2% coriander, T4 = 0.5% black pepper and 0.5% turmeric, T5 = 0.5% black pepper and 2% coriander seeds, T6 = 0.5% black pepper, 0.5% turmeric, and 2% coriander seeds.

^abcdValues in the same row with a different superscript differ significantly at p<0.05.